Mix eggs with cream and heat on medium heat. Add other ingredients. Heat to scalding to cook eggs. Serve over cooked green noodles.

This is rich. Serve with tossed salad and garlic bread.
 

Pre-heat oven to 350°F (180°C).

In a large mixing bowl, combine ground Pork, onion, breadcrumbs, milk, apples, parsley, mustard, sage, egg, salt and pepper, being careful not to overwork the mixture. Place in a greased medium loaf pan. Place pan on a baking sheet and bake for about 90 minutes, or until the middle of the meatloaf registers 160°F (60°C) on a meat thermometer.

Sauce: In a small saucepan, melt butter, then add onions over high heat. Cook onions until browned. Away from heat, stir in flour until fully incorporated. Return to heat and whisk in bouillon. Bring to a boil and adjust seasoning. Simmer for about 5 minutes.
 

Cut onions into thin rings. Peel, core and chop apples. Dice salami and gherkins. Put in salad bowl; mix well.

Combine remaining ingredients to make dressing and pour over salad. Mix well.

Leave 20 minutes to blend flavors. Serve with crusty bread.
 

Sauté pork and ginger in a skillet until no pink remains. Drain. Stir in green onions and hoisin sauce.

Cook bean thread noodles according to package instructions; cool and drain. Toss noodles in sesame oil.

Soak a rice paper wrapper in hot water until just softened, about 20-30 seconds. Lay flat on counter. Place 2 basil leaves in a row, about 1/3 from the bottom of the rice paper. Top with 1/2 of the pork mixture and 1/2 of the noodles. Cover with a few carrot matchsticks.

Fold bottom of rice paper over filling. Fold in the sides of the rice paper wrappers, and roll as tightly as possible from bottom to top. Place in a single layer in storage container; repeat with remaining wrappers. Cover tightly and refrigerate. To serve, slice in half diagonally.
 

Score top of salami and cover with mixed ingredients. Bake at 350 degrees for 1 hour.
Slice into bite sized pieces and serve with toothpicks.
 

Preheat Panini Press.

Butter outside of panini. Spread rolls open lengthways and top with ham, cheese, red pepper, olives, tomato, salt and pepper.

Close rolls and put them on the grill. Flatten with a spatula during cooking. Cook about 8-10 min.

Serve with chips and carrot salad.
 

In a large skillet, over medium heat, saute Pork sausage about 11 minutes, or until browned. Remove sausages from pan; drain; slice thinly; keep warm.

Add potatoes, onion and green pepper to skillet; cook over medium heat, stirring occasionally, until potatoes are browned, about 7 minutes.

Add eggs and pepper; cook over medium heat until eggs are almost set; stir in sausage.

Fill each tortilla with sausage-egg mixture; roll up and place, seam side down, in a lightly greased 13x9-inch (3.5 L) baking dish.

Bake in 400°F (200°C) oven for 5 minutes. Sprinkle with cheese and bake 3 minutes longer.

Serve hot with salsa, if desired, a plate of mixed fresh fruit and coffee or tea.
 

Combine onions, peppers and celery in medium bowl. Set aside.

In small bowl, combine the seven seasoning mix ingredients. Mix well and set aside.

Heat oil in large skillet over high heat until it begins to smoke, about 5 minutes. Gradually add flour, whisking constantly with a long handled, metal whisk. Continue cooking, whisking constantly until roux is dark red brown, about 2 to 4 minutes, being careful not to scorch. Immediately add half of vegetables and stir well. Switch to spoon. Stir, cook 1 minute, add remaining vegetables. Stir, cook 2 minutes. Stir in seasoning mix and continue cooking about 2 minutes. Add garlic, stir well. Cook and stir 1 minute more. Remove from heat.

Meanwhile, place stock in 5 1/2 quart saucepan or roaster. Boil. Add roux mixture by spoonfuls, stirring until dissolved between each addition. Bring mixture to boil. Add sausage and boil for 15 minutes, stirring occasionally. Reduce heat and simmer for 10 minutes. Add shrimp and chicken. Return to boil over high heat, stirring occasionally. Remove from heat. Skim any oil from surface. Serve immediately. To serve as main course, mound 1/4 cup rice in bowl. Spoon 1 cup gumbo over top. Makes 10 main dish or 10 appetizer servings.

In heavy skillet, cook onion in 1 tablespoon butter until tender. Remove from heat and stir in remaining ingredients except for 3 tablespoons butter and bread crumbs; mix gently. Place in 2 quart baking dish.


In small bowl, combine melted butter and bread crumbs and toss to coat. Sprinkle over casserole. Cover and chill for 8-24 hours.

When ready to bake, set oven to 350 degrees F and bake casserole, uncovered, for 1 hour and 20-30 minutes until casserole is hot and topping is golden brown
 

Preheat oven to 450.

Make small incisions in the meaty part of the lamb every few inches and insert slivers of garlic if using it. Paint the meat well with olive oil or rub with softened butter. Sprinkle all over with rosemary and pepper.

Crumple a ball of aluminum foil and stuff in the center. Place on a small rack and surround with the potatoes in a low roasting pan just large enough to hold it.

Place in the oven and immediately turn the heat down to 400F. Roast until done, depending upon weight and size, about 30 minutes or until internal temperature reaches 140F. Remove the foil ball and immediately salt the meat. Remove to a warmed platter, and let rest 5-to-10 minutes before serving. If waiting longer, cover with foil to retain heat.

To serve, place paper frills on the rib bones and fill the center with vegetables or stuffing, surround with potatoes and garnish with watercress or curly parsley. Any sauce would be served on the side. Makes 6 to 8 Servings.

Cover pizza crust with Donair sauce, add meat, green pepper, onion and tomaoto.

Cover with shredded cheese and cooking in a 350 degree oven for 8- 10 minutes.
 

Place donair meat in pre heated pan for 2- 3 minutes until warmed. Wet pita bread slightly and fry in pan 1 -2 minutes, open pita and cover with sauce, place strips, chopped onion and tomato to pita and enjoy.
 

Combine marmalade and mustard and brush over both sides of ham. Cook on a two sided grill for 4-6 minutes until thoroughly heated.

4 servings
 

For the lamb: In a small bowl, stir together the chili powder, cumin, thyme, sugar, salt, allspice, and black pepper. Sprinkle the spice mixture over the chops, rub it evenly all over the meat, and chill the chops, covered, for at least 4 hours or overnight.

Prepare a grill with glowing coals or preheat the broiler. On the oiled rack of the grill or on a broiler pan in the broiler, grill or broil the chops 4 inches from the heat for 5 to 7 minutes on each side for medium-rare meat.

Serve the chops with the pepper jelly.

For the pepper jelly: Cut the bell peppers into 1-inch pieces and in a food processor chop them very fine. Transfer the chopped peppers to a deep kettle, add the sugar, vinegar, and red pepper flakes, and bring the mixture to a boil, stirring until the sugar is dissolved. Stir in the pectin and boil the mixture over moderately high heat, stirring, until it reaches the jelly stage (222F on a candy thermometer). Transfer the jelly to sterilized Mason-type jars (see sterilizing instructions on the pectin package), filling the jars to within 1/4 inch of the tops, wipe the rims with a dampened towel, and seal the jars. The jelly keeps, sealed, in a cool dark place indefinitely.

Makes about 7 cups.

In large zipper lock food storage bag, combine 1 cup orange juice, 1/4 cup honey, pepper, gingerroot, and oil and mix well. Score ham on top in a diamond pattern, making cuts about 1/4" deep. Place ham in bag along with marinade; seal and turn to coat. Refrigerate for 4-24 hours, turning occasionally.

Prepare grill for indirect cooking; place drip pan in center and arrange coals around the edges of the drip pan. Heat coals until gray. Remove ham from marinade and place on grill over drip pan. Cover and grill for 1 hour 20 minutes, brushing with marinade several times during cooking. Turn ham over once halfway during cooking time. Discard any remaining marinade.

In small saucepan, combine 1/4 cup honey, apricot preserves, 2 Tbsp. orange juice, Dijon mustard, and ground ginger. Bring to a boil and simmer over low heat for 5 minutes, stirring frequently. Brush this sauce on ham. Cover and grill for 8 minutes longer. Brush sauce on ham again, cover and grill for 8 minutes longer until ham is glazed
 

Heat oil in a saucepan. Add pork, onion, garlic, and peppers. Cook over medium heat until pork is no longer pink, about five minutes. Stir frequently to break up pork. Add tomatoes and seasonings. Simmer gently, uncovered, for about one hour. Add a little water if mixture becomes too dry. Add beans and simmer for a further 10 minutes.

Serve with a dollop of sour cream,or sprinkle with grated Monterey Jack cheese and broil just before serving.
 

In a large skillet, over medium heat, sauté Pork sausage about 11 minutes, or until no longer pink in the centre. Remove from pan; drain and slice thinly.

Meanwhile on 4 dinner places, mound salad greens. Top with sliced red pepper, cucumber, celery and orange sections.

Blend reserved mandarin orange juice, broth, vinegar, mustard and cornstarch.

Return sausage to skillet along with shallots; stir-fry until shallots are tender, about 2 minutes. Push sausage and shallots to one side of pan; add vinegar mixture and stir until it boils, about 1 minute. Season with salt and pepper to taste.
Spoon hot mixture equally over salads and serve with crusty rolls

Sauté sausage, onions, celery, garlic, and carrots for 5 minutes on high heat.

Add remaining ingredients and simmer on medium heat until vegetables are done.
 

Slice Kolbassa into thin slices and combine all ingredients a in large pot. Boil until potatoes and carrots are tender. Fill bowl with soup and top with Parmesan cheese and butter.
 

Combine all ingredients into slow cooker and cook on high for four hours or on low for six hours.
 

Prepare and heat grill. In small bowl, combine brown sugar, mustard, nectar, and jam and mix well. Make vertical cuts around the edge of the ham slice to prevent curling. Brush one side of the ham with the glaze.

Grill ham, glazed side down, uncovered, over medium hot coats for 6-7 minutes. Turn ham and top with peaches and green pepper rings. Brush all with more glaze. Grill 7-9 minutes longer until ham is thoroughly heated and peaches and peppers begin to soften, brushing frequently with glaze
 

Mix Meatball ingredients. Form into 1 to 1 1/2 inch balls. Brown in skillet and drain. Mix Sauce ingredients and Add sauce and simmer 30 minutes.
 

In large Dutch oven, brown chopped onions and green peppers in oil. Add sliced pepperoni, sausage, all sauce. (Add 1/2 can of water from each can.) Add spices and salt and pepper. Simmer 3 hours; add Parmesan cheese, sprinkling over top of pot.

After cooking 3 hours, mix meatballs (hamburger, bread crumbs, Parmesan cheese, 2 beaten eggs, garlic salt to taste.) Roll into small balls and brown in skillet. Place in pot and cook 2 more hours.

Regatoni noodles: boil large pot of salt water. Add regatoni; boil 3 minutes or until cutable. Drain.

Pour sauce on noodles and it is ready to serve.
 

Preheat oven to 425°F.


Melt 3 tablespoons butter in large ovenproof nonstick skillet over medium heat. Add onion; sauté 5 minutes.


Place 2 1/2 cups grated potatoes in medium bowl. Sprinkle with salt and pepper; toss to blend (reserve any remaining potatoes for another use). Stir onion mixture, ham, and chives into potatoes.

Melt 2 tablespoons butter in same skillet over high heat. Add potato mixture. Using spatula, press mixture to even thickness, covering skillet bottom completely. Cook 2 minutes. Reduce heat to medium-high. Cook until potato cake is golden on bottom, about 7 minutes. Loosen cake; slide out onto large plate or rimless baking sheet. Turn skillet upside down atop cake. Invert skillet and plate, dropping cake back into skillet. Cook cake until golden on bottom, about 7 minutes. Place skillet in oven. Bake until Rösti is crisp, about 7 minutes.

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium heat. Crack each egg and drop into skillet. Sprinkle with salt and pepper. Partially cover skillet; cook until egg whites are set, about 3 minutes.

Cut Rösti into 4 wedges. Overlap 2 wedges of Rösti on each of 2 plates; top Rösti wedges on each plate with 1 egg.
 

Preheat Panini Grill.

Brush each slice of bread with olive oil, spread a teaspoon of pesto on each slice of bread.

Assemble sandwich salami first, cheese, slice of tomato and spinach.

Place on Panini grill
 

Squeeze Pork sausage out of casings. Chop mushroom stems finely.
In a large skillet, over medium heat, melt the butter and saute mushroom caps for 2 to 3 minutes or until slightly golden. Remove from pan with a slotted spoon and drain, upside down, on paper towels.

Reduce heat slightly; add sausage and onions to the skillet; saute about 5 minutes, or until the meat loses its pink color. Remove sausage mixture with a slotted spoon; if necessary, drain excess fat from the pan. Add the chopped stems and the garlic and saute 2 minutes.

Remove skillet from heat and add the bread crumbs, sherry, parsley, oregano, sausage-onion mixture and salt; mix well; let cool slightly. Stir in the mozzarella cheese. Spoon stuffing mixture into mushroom caps and refrigerate.

When ready to serve, place stuffed mushrooms on a lightly greased baking sheet; place under a broiler for 2 to 3 minutes or until the cheese is melted.
 

In 12" skillet over high heat, heat smoked pork chops, cranberry-apple drink, syrup, and vinegar to boiling.

Reduce heat to medium; cover and cook 15 minutes, turning pork chops once.
 

In large heavy skillet, melt half of the butter over medium-high heat; brown chops, turning once, about 6 minutes. Transfer to plate.

Melt remaining butter in same skillet over medium heat; fry onion, caraway seeds, salt and pepper until softened, about 8 minutes.

Stir in apple cider, stock and vinegar; bring to boil, scraping up brown bits. Return chops and any juices to skillet; cover and simmer, stirring occasionally, for 6 minutes or until chops are heated through. Transfer chops to plates.

Boil onion mixture until liquid is reduced by half, about 3 minutes. Spoon over chops.
 

Put aside one fourth of pineapple for another use. Cut enough of remainder into 1/4-inch dice to measure 1/2 cup and reserve the rest. Squeeze juice from reserved rind with your hands into a blender. Cut reserved pineapple into 1-inch chunks and purée with juice in blender at high speed until very smooth, about 1 minute.

Pour purée into a dampened-cheesecloth-lined sieve set over a bowl. Drain until you have 1 cup juice, about 30 minutes.

Boil juice in a small skillet over moderately high heat until reduced to about 1/4 cup, 10 to 14 minutes.

Meanwhile, cook oil, rosemary sprig, and garlic in a small heavy saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes. Discard rosemary and garlic and transfer 1 tablespoon oil to a 10-inch heavy skillet. Whisk remaining oil into reduced juice and stir in diced pineapple, lemon juice, and salt.

Pat chops dry. Sprinkle with pepper.

Heat oil in skillet over moderately high heat until hot but not smoking, then sauté chops, turning once, until browned and heated through, about 5 minutes. Transfer to a platter and keep warm.

Discard fat from skillet, then add pineapple sauce and bring to a boil over moderate heat, scraping up any brown bits. Pour sauce over chops.
 

Rub the mixture on the pork chops liberally.

Wrap meat in plastic wrap, or a covered glass/plastic container, and place in the refrigerator for 2-48 hours. The longer the better!